Chicken Kofta


(Serves 4)

  • 3 tablespoons vegetable oil

  • 2 large (460g) onions, thinly sliced

  • 2 cloves garlic

  • 1 teaspoon red chilli powder

  • 15g fresh turmeric, peeled

  • 10g fresh ginger, peeled

  • 1 cup (---g) natural Greek-style yoghurt, plus extra to serve

  • 2 cups (500ml) chicken stock

  • Salt and pepper, to taste

  • Fresh coriander leaves, red chilli strips and roti, to serve


Garam Masala

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • 4 green cardamom pods, seeds separated

  • 3 cloves

  • Pinch cinnamon

  • Pinch finely grated nutmeg



  • 500g chicken mince

  • 2 spring onions, thinly sliced

  • 2 cloves garlic, crushed

  • 1 teaspoon finely grated ginger

  • 1 teaspoon red chilli powder

  • ½ teaspoon freshly ground garam masala

  • Salt and pepper, to taste

  • Vegetable oil, for shallow frying


STEP 1.    

To make the garam masala place the coriander and cumin seeds in a small pan over medium heat. Cook, swirling the pan occasionally for 1-2 minutes or until lightly toasted and fragrant. Transfer to a mortar and pestle with the cardamom seeds, cloves and cinnamon. Pound to a fine powder. Set aside. 

STEP 2.    

To make the kofta, mix chicken, egg, onion, garlic, ginger, chilli powder and garam masala in a medium bowl. Season with salt and pepper. Mix to combine. Set aside in the fridge for flavours to infuse.

STEP 3.    

Heat the three tablespoons of oil in a large pot over medium to low heat. Add the onion and garlic. Cook, stirring occasionally for about 20 minutes or until golden caramelised.

STEP 4.    

Add the chilli powder, turmeric and ginger to the remaining garam masala and pound to form a paste. Add to the onions in the last 2 minutes of cooking.

STEP 5.    

Transfer the onion mixture to a bowl. Add the yoghurt and using a bar mix process to a smooth paste. Return mixture to pot.

STEP 6.    

Stir in the stock. Season with salt and pepper. Bring to the boil. Reduce heat and simmer for 8 minutes.

STEP 7.    

Meanwhile, to finish the kofta, heat the oil in a large wok. Using damp hands, roll tablespoonfuls into balls and fry in batches, swirling the wok, for about 3 to 4 minutes or until golden brown and cooked through.

STEP 8.    

To serve, spoon sauce between serving bowls and top with kofta. Drizzle with extra yoghurt and sprinkle over coriander and chilli. Serve with roti on the side.

RECIPE NOTES: The recipe allows for 5 chicken koftas per person